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Strawberry Shortbread Biscuits in a Glass

30 min
For 6 servings
Strawberry Shortbread Biscuits in a Glass

Strawberry Shortbread Biscuits in a Glass

30 min
For 6 servings

Icing sugar can be made yourself using the bamix® processor.

  • 80 gshortbread biscuits
  • 50 gsoft butter
  • 300 gstrawberries
  • 2 tbspicing sugar
  • 200 mlcream
  • 250 glow fat curd cheese
  • 50 gsugar
  • 8 gvanilla sugar
  • 6 pcsdessert glasses

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Directions

beater
multi-purpose blade
processor
Coarsely chop the shortbread biscuits with the bamix® processor and melt the butter in a pot at low temperature. Mix the two together. Cover the bottom of the 6 dessert glasses with the crumbled shortbread biscuits and lightly press them together.
Wash and clean the strawberries. Purée 100 g of the strawberries with the icing sugar using the bamix® multi-purpose blade and set aside. Spread half of the strawberry purée on the shortbread biscuit layer in the dessert glasses. Put 3 strawberries aside for garnishing. Cut the rest of the strawberries into slices. Place the strawberry slices along the rim of the glass so that they are clearly visible from the outside.
Whip the cream with the bamix® beater until stiff and mix with the curd cheese, then add the sugar and vanilla sugar. Now, pour the curd cheese cream into a piping bag without a nozzle. Cut open the piping bag with scissors, pipe the cream into the glasses and then smooth it down. Spread the rest of the strawberry purée on top of the curd cheese mixture and carefully smooth it down, as well. Cut the 3 strawberries for garnishing in half and place one half on top of each dessert. Before serving, place the layered dessert in the fridge for at least 30 minutes.

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